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Topic: My Version of a Belgian Tripel (Read 4629 times)

This will be my first attempt at an all-grain brew. I invite all comments, suggestions, and criticisms. This is the recipe I developed after a ton of research, and reading through several books and articles.

As the noob the only thing I see is that you have 12 qts of water for a 13 pound mash, which sounds pretty dry...Then a 20 qt sparge. If it were I, I wold go more the other way around.... Extra water to begin with to account for absorption in all that grain and a nice easy loose mash so you can stir it and get all the clums loose, then the last 3 gallons for the sparge. Also, a possible 30 minutes sounds pretty short. Nothing I have read goes for less than 60, most for 90.

Thanks guys, I appreciate the advise. Dbeechum- I think I might do a side-by-side test batch with the 2-row, and without, to see which I like better. (After all, I brew for me! ) Oscar- The advise about the water is great, I would have had to find that out the hard way. Thanks again for the input. I'm really learning a lot here.

In general, a tripel is just pils malt and sugar. You want to have a very low FG, so I'd lose the Munich and caravienne (or cut the caravienne back to 1/2 lb. or less). Mash at 148 for 90 min. for a very fermentable wort. Forget the candi sugar and use table sugar.

What is the difference between the two, and why don't the belgian brewers use table sugar over the candi sugar?

Tradition

**EDIT** Also the candi sugar is, i beleive, invert which has some slightly different sugar profiles. There is a thread on here about making your own invert sugar that discusses it a little more in depth

What is the difference between the two, and why don't the belgian brewers use table sugar over the candi sugar?

Actually, the do use regular sugar. Belgian brewers do not use candi rocks. Get a copy of "Brew Like a Monk" by Stan Hieronymous (BTW, he's the upcoming expert in Ask the Experts") and see for yourself.

What is the difference between the two, and why don't the belgian brewers use table sugar over the candi sugar?

Tradition

**EDIT** Also the candi sugar is, i beleive, invert which has some slightly different sugar profiles. There is a thread on here about making your own invert sugar that discusses it a little more in depth

What is the difference between the two, and why don't the belgian brewers use table sugar over the candi sugar?

Tradition

**EDIT** Also the candi sugar is, i beleive, invert which has some slightly different sugar profiles. There is a thread on here about making your own invert sugar that discusses it a little more in depth

Candi rocks are not inverted. Invert sugars do not solidify.

Tell the bees that.

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